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产生细菌素的肠球菌调节奶酪微生物多样性

Claudia Teso-Pérez1, Areli López-Gazcón1, Juan Manuel Peralta-Sánchez2

  • 1Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, S/N, 18071, Granada, Spain.

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乳酸细菌 (LAB) 产生的细菌素会影响奶酪中的微生物多样性. 含有细菌素产生细菌的奶酪显示出更高的整体LAB多样性,这表明细菌素塑造了奶酪社区.

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肠球菌 (Enterococcus) 是一个细菌.细菌因子是一种细菌因子.奶酪中的微生物群.代蛋白是代蛋白中的一种.微生物多样性的微生物多样性.微生物相互作用

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科学领域:

  • 食品微生物学 食品微生物学
  • 微生物生态学 微生物生态学
  • 乳制品科学 乳制品科学

背景情况:

  • 乳酸细菌 (LAB) 对于奶酪生产至关重要,通过营养分解影响口味和质地.
  • 奶酪中的微生物群落组成受环境因素和微生物相互作用的影响.
  • 细菌素,由LAB生产的抗菌在塑造这些社区中的作用尚未完全理解.

研究的目的:

  • 调查细菌素生产对乳酸细菌 (LAB) 在奶酪中的多样性的影响.
  • 作为本研究的模型生物体,使用已知生产细菌素的Enterococcus.
  • 分析产生细菌素的细菌如何影响奶酪中的整体微生物和特定肠球菌种群.

主要方法:

  • 使用抗微生物测试来检测肠球菌分离物的肠球菌生产.
  • 16S rRNA基因扩增元基因组测序分析了生牛奶奶酪中微生物群体的总多样性.
  • 多部位序列分析 (MLSA) 评估了肠球菌种群中的多样性.

主要成果:

  • 奶酪中的LAB群体主要由乳球菌,乳球菌和链球菌组成,Enterococci存在的数量较少.
  • 含有产生细菌素的Enterococcus分离物的奶酪显示出显著更高的整体微生物多样性.
  • 细菌素生产者对多样性的积极影响是在低生产者度下观察到的,并且在Enterococcus种群中本身并不明显.

结论:

  • 在奶酪成熟过程中,LAB产生的细菌素,特别是Enterococcus,在构建乳酸细菌群体方面发挥着重要作用.
  • 这些发现强调了细菌素是发酵食品中微生物多样性的关键调节剂.
  • 需要进一步的研究来探索各种微生物生态系统中细菌介导相互作用的更广泛的生态影响.